This Coconut Shrimp Curry is a rich and flavorful dish inspired by Indian and Thai cuisines. Featuring tender shrimp coated in warm spices and simmered in a creamy coconut curry sauce, this recipe strikes the perfect balance between heat and sweetness. Perfect for weeknights or a special dinner, this curry pairs beautifully with steamed rice or naan for a complete meal.
Ingredients:
Shrimp:
- 1 tablespoon coconut oil
- 1 teaspoon garam masala
- 1 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds large shrimp, peeled and deveined
Coconut Curry:
- 1 tablespoon coconut oil
- 2 tablespoons ghee (or butter)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14-ounce) can full-fat coconut milk
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Season the shrimp: In a bowl, combine the shrimp with garam masala, garlic powder, curry powder, red pepper flakes, salt, and black pepper. Toss to coat evenly.
- Cook the shrimp: Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side until pink and just cooked through. Remove the shrimp and set aside.
- Sauté the aromatics: In the same skillet, add 1 tablespoon of coconut oil and 2 tablespoons of ghee (or butter). Add the finely chopped onion and sauté until softened, about 3–4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add the curry paste: Stir in the red curry paste and cook for 1–2 minutes to release its flavor.
- Build the curry base: Add the diced tomatoes, soy sauce, brown sugar, fish sauce, turmeric, coriander, cumin, and cayenne pepper (if using). Stir well and let it simmer for 5 minutes.
- Add the coconut milk: Pour in the coconut milk and stir to combine. Simmer the curry sauce over medium heat for 8–10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Finish the curry: Return the cooked shrimp to the skillet and stir to coat them in the sauce. Add the lime juice and adjust the seasoning with salt and pepper to taste. Let the shrimp simmer in the sauce for 2–3 minutes to warm through.
- Serving: Serve the curry hot, garnished with fresh cilantro. Pair with steamed jasmine rice, basmati rice, or naan bread for a complete meal.
Conclusion:
This Coconut Shrimp Curry is an explosion of bold flavors and creamy textures. The spiced shrimp combined with the rich, coconut-based curry sauce makes this dish a standout meal. It’s quick, easy, and sure to impress, whether you’re cooking for family, friends, or yourself!
Coconut Shrimp Curry: A Spicy and Creamy Delight
A spicy and creamy shrimp curry made with warm spices, red curry paste, and rich coconut milk. Perfect for pairing with rice or naan for a flavorful dinner.
Ingredients
Shrimp:
- 1 tablespoon coconut oil
- 1 teaspoon garam masala
- 1 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds large shrimp peeled and deveined
Coconut Curry:
- 1 tablespoon coconut oil
- 2 tablespoons ghee or butter
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper optional
- 1 14-ounce can full-fat coconut milk
- 1 lime juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the shrimp: In a bowl, combine the shrimp with garam masala, garlic powder, curry powder, red pepper flakes, salt, and black pepper. Toss to coat evenly.
- Cook the shrimp: Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side until pink and just cooked through. Remove the shrimp and set aside.
- Sauté the aromatics: In the same skillet, add 1 tablespoon of coconut oil and 2 tablespoons of ghee (or butter). Add the finely chopped onion and sauté until softened, about 3–4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add the curry paste: Stir in the red curry paste and cook for 1–2 minutes to release its flavor.
- Build the curry base: Add the diced tomatoes, soy sauce, brown sugar, fish sauce, turmeric, coriander, cumin, and cayenne pepper (if using). Stir well and let it simmer for 5 minutes.
- Add the coconut milk: Pour in the coconut milk and stir to combine. Simmer the curry sauce over medium heat for 8–10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Finish the curry: Return the cooked shrimp to the skillet and stir to coat them in the sauce. Add the lime juice and adjust the seasoning with salt and pepper to taste. Let the shrimp simmer in the sauce for 2–3 minutes to warm through.
- Serving: Serve the curry hot, garnished with fresh cilantro. Pair with steamed jasmine rice, basmati rice, or naan bread for a complete meal.